Technical advice

Advice to the departmental coffee grower committees and coffee growers themselves, mainly in aspects related to plant health, disease diagnosis, crop management, and coffee wet milling.

Arroba

Unit of measurement of weight equivalent to 12.5 kilograms. It is used in coffee marketing in Colombia.

Aroma in roasting

The coffee aromas unfold under the effect of heat. A complex phenomenon of mutations between proteins, acids and carbohydrates causes the emanation of many aromas (up to a thousand different aromatic compounds can be counted). These aromatic notes belong to families of very different aromas, such as empyreumatic, floral, woody, spicy, fruity, balsamic, etc. These […]

Aroma

A mix of pleasant smells that, in addition to producing a good sensation, can inform about the botanical variety of the coffee used, processing method, etc. / The coffee aroma does not require further illustration. The characteristic smell of roasted coffee is well known. The power of the aroma of the drink is so noticeable […]

Trees (shade for coffee plantations)

Temporary/permanent shade is used in coffee plantations. The first is intended to protect coffee trees during the first years of life. The second will remain for the rest of the coffee plantation’s life. Shade is artificial when shade trees are planted on purpose, and natural when spontaneously grown trees are used.

Red spider

This insect is a microscopic pink or dark brown spider. It is 1 mm long and oval. It attacks the tree foliage by making cuts on the upper face of leaves. When drying, the wounds are colored, giving the attacked leaves an opaque reddish color, typical of the attack of this insect. The red spider […]

Arabic

Word that stands for the Arabica coffee species. It is also the name that in some regions is given to parchment coffee.

Unwashed Arabica

Commercial classification for export coffees from Bolivia, Brazil, Ethiopia and Paraguay.